Steamed Crystal Dumplings - An Easy Gluten-Free Recipe
These gorgeous crystal dumplings are gluten-free, and made with only 3 ingredients. The dumplings are stuffed with delicious garlic brown button mushrooms.
Equipment
- 1 Steamer you can use bamboo or stainless steel
- 1 Rolling Pin
- 1 tart ring
- 4 medium-sized mixing bowls
- 2 spatulas
- 1 Chopping Board
- 1 Sharp knife
- 1 Frying pan
Ingredients
For The Gluten-Free Dough/Dumpling Wrapper
- 80 g glutinous rice flour
- 80 g potato starch
- 20 g glutinous rice flour this is extra at the end, so keep this separate
- 170 ml boiling hot water
- extra rice flour for dusting the surface while rolling out the wrapper
For The Filling
- 1-2 tbsps sesame oil
- 250 g brown button mushrooms minced
- 1/2 medium-sized onion chopped
- 4 cloves garlic minced
- pink Himalayan salt to taste
- Crushed black pepper to taste
Instructions
For The Gluten-Free Dough/Dumpling Wrapper
- Add half of the potato starch to the bowl that has the 80g of rice flour, and gently mix it in
- Now, create a well in the center of the flour, and pour in half the water
- Using the spatula, gently combine the ingredients to form a shaggy dough
- Slowly sprinkle the remaining potato starch in the bowl, and mix that in
- Pour the remaining water and mix everything together using the spatula. Using the back of the spatula, break any lumps of flour.
- Pour the remaining 20g of rice flour to the bowl, and knead it in with your hands until it reaches the same consistency as mentioned above.
- Follow the rest of the photo instructions above on how to shape the dumplings.
For The Filling
- In a wide frying pan, add 1 tbsp of pure sesame oil
- Sauté the onions until it turns translucent
- Add the garlic, and stir that in until it is fragrant
- Add the mushrooms and sauté until all the water sweats out of the mushrooms. You need this mixture to be able to hold.
- Once all the water has been evaporated from the mushrooms, season with salt and pepper to your taste and set it aside to cool.
- I placed the mixture in a bowl and placed it in the freezer to speed things up. Leave it in there for 10 minutes to cool down. You must not use hot filling to stuff your dumplings.
- Follow the rest of the photo instructions above on how to fill and wrap the dumplings.
To Cook
- Boil some water in a steaming pot or fill a large stock pot 1/3 of the way with water and bring to a boil with a bamboo steamer inside. Once the water starts to boil, turn the gas down to a low flame, and let the steam fill the pot. Leave this for about 2 minutes before you place your dumplings inside.
- I like to wrap the lid of the pot with a kitchen towel to ensure none of the water from the steam drops onto the dumplings when it's lifted off.
- Place the dumplings in the steamer for 10-15 minutes (you can place a small circular cut out of parchment paper beneath the dumplings when you steam to avoid it sticking to the bottom of the steamer)
- Once it's done, you can open the steamer and transfer the dumplings over to your serving plate. Garnish with my Sichuan Chilli Oil or a chilli oil of your choice!